Pickled cabbage salad

Name: Pickled cabbage salad - Marioara B.
Ingredients: sauerkraut 50 ml olive oil pepper

Savory - Pickled cabbage salad by Marioara B. - Recipia

Often, when I open a jar of pickled cabbage, I always save some for a simple salad. Especially in winter, when pickled cabbage is handy, a quick salad from it goes well with any heavier dish or even for breakfast, if I have some left from the night before. I always start by rinsing the cabbage so it’s not too salty. With just three ingredients, you can create something that adds a bit of tangy flavor to any meal. Quick Info Total time: 10 minutes Preparation time: 10 minutes Cooking/baking time: not applicable Servings: about 4 Difficulty: very easy Recipe type: side salad, winter season Ingredients 1 medium pickled cabbage 50 ml olive oil ground pepper, to taste Preparation method 1. Open the pickled cabbage and choose the part I will use for the salad. If it’s very salty or sour, I keep it under a cold running water and gently squeeze it, without crushing it too hard. I’ve noticed that a quick rinse is enough; it doesn’t need to be soaked. 2. Chop the cabbage finely with a wide knife. If it’s already cut in the jar, I just pull it apart with my hands to avoid large pieces. 3. Put the cabbage in a large bowl, add the olive oil, and sprinkle with freshly ground pepper. Mix well with two forks. 4. Taste, and if I think it needs more, I add a little more pepper or even a bit more oil, but most of the time, nothing else is needed. Why I make this recipe often This salad is very quick to make, doesn’t require special ingredients, and is useful when I have leftover pickled cabbage. I love the crunchy texture and tangy flavor. It keeps well in the fridge if I don’t finish it that day, but even if it’s left over, it’s still good the next day. Tips and variations Tips Don’t rinse the cabbage too much, otherwise you’ll lose all the flavor. Taste it after squeezing to see if it needs rinsing again. If the cabbage has a core or very tough leaves, I remove them before chopping. Use a sharp knife to avoid damaging the texture of the cabbage. Substitutions Instead of olive oil, cold-pressed sunflower oil can be used. It has a different taste but works just as well for structure and shine. Variations Some sprinkle a little cumin or add chopped red onion, but in the basic version, I don’t add anything extra. The pepper can be adjusted depending on how spicy you want the salad to be. Serving ideas Pickled cabbage salad goes well as a side dish for heavy meals like steak, beans, or stews. Sometimes I eat it plain with bread, especially if I want something quick between meals. Frequently asked questions Can I use any type of pickled cabbage? Yes, as long as it’s not already heavily seasoned in the jar. If it has many spices, taste it first to see if it needs more pepper. If I forget to rinse the cabbage, is it too salty? Usually yes, that’s why it’s good not to skip this step. However, if your jar of pickled cabbage isn’t too salty, sometimes it can work without rinsing. Can the salad be made in advance? You can prepare the salad a few hours in advance. If you keep it in the fridge, mix it again before serving, as the oil can separate easily. Does it have to be olive oil? No, sunflower oil works just as well if you don’t want the intense flavor of olive oil. Nutritional values Estimation per serving (for 4 servings): Calories: approximately 120-140 kcal Fats: 10-12 g (from oil) Carbohydrates: 4-6 g (mostly from cabbage) Proteins: 1-2 g These are approximate values, as they depend on how much cabbage you use and how well you squeeze out the liquid. Storage and reheating Pickled cabbage salad keeps well in the fridge in a covered container. It’s best eaten within 1-2 days. It doesn’t require reheating. If it sits longer, the cabbage may become a little softer, but it’s still good to eat.

Pickled cabbage salad

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